Sweet chilli jam

Sweet chilli jam

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(174 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Makes 4 small jars
This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Nutrition and extra info

Nutrition: per jar

  • kcal857
  • fat1g
  • saturates0g
  • carbs220g
  • sugars218g
  • fibre0g
  • protein5g
  • salt0.34g
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Ingredients

  • 8 red peppers, deseeded and roughly chopped
  • 10 red chillies, roughly chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • finger-sized piece fresh root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 400g can cherry tomatoes
  • 750g golden caster sugar
  • 250ml red wine vinegar

Method

  1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

  2. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

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Comments, questions and tips

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Brassens
22nd Nov, 2017
Which chilis do USA readers use?
bonnonmatrix
23rd Sep, 2017
5.05
I used 4 red, 4 green peppers, 600g of sugar, more garlic, ginger & chillies. I used a stick blender with a very light touch (it works), strained the liquid off & made the most awesome chilli jam!
Flashcry
8th Sep, 2017
5.05
This is an excellent recipe! Followed but tweaked. I drained out excess liquid from red pepper/chilli/garlic mixture prior to adding to pot and I also used regular chopped tomatoes instead of tinned cherry, 600g of jam sugar and 6 "komodo dragon chilli's" from Tesco. These have provided a very nice fiery kick (I am a bit of a chilli head so this may be hotter than some people would like) However, the long and short of this is that it has wielded 6 medium sized jars of very nice spicy and sweet chilli jam
CJ-PAT's picture
CJ-PAT
26th Aug, 2017
5.05
I've this sweet chilli jam six times now and each time I make it seems to get better the best way to use my chillies up to and the smell is just fab,
Takiyah
19th Nov, 2016
5.05
A superb Chilli Jam, we let our hand slip with extra chillie's, garlic and ginger for added Omph! I make with my daughter annually for Christmas gifts, we always have requests way in advance!
Clairehintz
15th Nov, 2016
Did recipe exactly to method. PERFECT chilli jam!!! This will be an annual event!
27Pascale
16th Oct, 2016
5.05
Merci pour cette merveilleuse recette qui est appréciée par la famille et les amis - Thank you for this wonderfull recipe all my family and friends love it -
mariat01
7th Oct, 2016
5.05
Just made a double batch of this to help use up a glut of ripe tomatoes, and adapted the recipe to suit what I had to hand. I used 900g fresh toms, cut down the (white granulated) sugar to 1400g, 6 fresh chills with most of the seeds removed but added a level tsp of dried chilli flakes. I also substituted 4 of the red peppers for green, which hasn't affected the colour, it's still a nice dark red and tastes amazing. Even with the juices drained from the pureed peppers etc, it's still taken over 2 hours cooking to thicken, but worth it. I may cut down on the dried chills next time, but I'll definitely make this again.
jarrestr
7th Nov, 2016
Think there must be a mistake? Cut down the sugar to 1400 gram?
veggie0517
13th Nov, 2017
They doubled the recipes. So they would have used 1500g but cut this to 1400g, equivalent to 700g in the above recipe instead of 750g.

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Karen Clayton's picture
Karen Clayton
23rd Jan, 2018
Can this jam be WB (hot water bath canned), and if so what is the extension to shelf life?
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Hi Karen, canning in a hot water bath can extend the shelf life of a jarred recipe but as we haven’t tested it with this particular recipe we are unable to comment as to how long it would extend it for.
winnie810
8th Jan, 2018
I will use 10 red chillies marked medium heat along with everything else. In addition how many small fiery Bird Eye chillies can I use? I like it hot but no so it will blow my head off.
goodfoodteam's picture
goodfoodteam
12th Jan, 2018
Thanks for your question. Heat is rather subjective so we'd recommend you experiment with what usually works for you. Good luck!
Brassens
20th Nov, 2017
Which chillis have Stateside makers used? I used to make this every Christmas in the UK but we do not have "red chillis" here in Seattle. Has anyone successfully substituted and with what?
sue323
16th Nov, 2017
Hello, do you think you could use red peppers form a jar instead of fresh as I have some that need using up?
goodfoodteam's picture
goodfoodteam
16th Nov, 2017
Thanks for your question. The red peppers from a jar have generally been roasted and marinated. This recipe calls for raw pepper. We can't say what the results would be using the jarred variety.
gsmackie
5th Sep, 2017
What are the best chillies to use and where from?
goodfoodteam's picture
goodfoodteam
6th Sep, 2017
Thanks for your question. We'd suggest using the standard red chillies which are available in the supermarket or grocers rather than the small varieties which can be very hot.
mariat01
3rd Oct, 2016
5.05
I've got a glut of ripe and green tomatoes from my garden. Can I substitute these for the tinned toms?

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Valerienapier
11th Sep, 2015
5.05
Good recipe - I made 4 small pots as recipe indicated. Many comment that it is a bit sweet - my tip is to add about half a teaspoon of salt right at the end to counteract the sweetness. The sugar preserves the jam and helps with consistency so it's best to keep to the stipulated amount